Artículo
PETRIELLA, C.; CHIRIFE, J.; RESNIK, S.L.; LOZANO, R.D. "Solute Effects at High Water Activity on Nonenzymatic Browning of Glucose‐Lysine Solutions: A Research Note" (1988) Journal of Food Science. 53(3):987-988
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Abstract:
The effect of different polyols (glycerol, propylene glycol, sorbitol, 1,3‐butylene glycol, polyethylene glycol200, and polyethylene glycol 400) and various alkali metal chlorides (KCl, NaCl, LiCl, and CsCl) on the kinetics of nonenzymatic browning in glucose‐lysine solutions, of high water activity (aw) was studied. No particular inhibitory or promoting effect on browning of glucose‐lysine solutions, when adjusting a, with the various polyols, was found. The alkali metal chlorides had a significant influence on the rate of browning and the relative effect of cations (Li > Na > K, Cs) paralleled the hydrated ionicradii in solutions. Copyright © 1988, Wiley Blackwell. All rights reserved
Registro:
| Documento: | Artículo |
| Título: | Solute Effects at High Water Activity on Nonenzymatic Browning of Glucose‐Lysine Solutions: A Research Note |
| Autor: | PETRIELLA, C.; CHIRIFE, J.; RESNIK, S.L.; LOZANO, R.D. |
| Filiación: | Departamento de lndustrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, 1428, Argentina Division Optica, lnstituto Nacional de Tecnologla Industrial, Buenos Aires, Argentina |
| Año: | 1988 |
| Volumen: | 53 |
| Número: | 3 |
| Página de inicio: | 987 |
| Página de fin: | 988 |
| DOI: | http://dx.doi.org/10.1111/j.1365-2621.1988.tb09008.x |
| Título revista: | Journal of Food Science |
| Título revista abreviado: | J. Food. Sci. |
| ISSN: | 00221147 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v53_n3_p987_PETRIELLA |
Referencias:
- Alzamora, S.M., Chirife, J., The water activity of 1,3‐ and 2,3‐butylene glycol solutions (1984) Lebensm. Weiss u. - Technol., 17, p. 268
- Chirife, J., Favetto, G., Ferro Fontán, C., Microbial growth at reduced water activities: some physicochemical properties of compatible solutes (1984) J. Appl. Bacteriol., 56, p. 259
- Chirife, J., Ferro Fontán, C, Benmergui, E.A., The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. IV. aw Prediction in aqueous non electrolyte solutions (1980) J. Food Technol., 15, p. 59
- Cotton, F.A., Wilkinson, G., (1966) Advanced Inorganic Chemistry, , Interscience, New York
- Labuza, T.P., The effect of water activity on reaction kinetics of Food deterioration (1980) Food Technol., 34, p. 36
- Labuza, T.P., Saltmarch, M., The nonenzymatic browning reactions as affected by water in foods (1981) Water Activity: Influences on Food Quality, p. 605. , L.B. Rockland, G.F. Stewart, Academic Press, London, New York, San Francisco
- Petriella, C, Resnik, S.L., Lozano, R.D., Chirife, J., Kinetics of deteriorative reactions in model food systems of high water activity: color changes due to nonenzymatic browning (1985) Journal of Food Science, 50, p. 622
- Warmbier, H.C., Schnickles, R.A., Labuza, T.P., Effect of glycerol on nonenzymatic browning in a solid intermediate moisture model system (1976) Journal of Food Science, 41, p. 528
- Williams, J.C., Chemical and non‐enzymic changes in intermediate moisture foods (1976) Intermediate Moisture Foods, p. 180. , R. Davies, G.C. Birch, K.J. Parker, Applied Science Publishers, London
Citas:
---------- APA ----------
PETRIELLA, C., CHIRIFE, J., RESNIK, S.L. & LOZANO, R.D. (1988) . Solute Effects at High Water Activity on Nonenzymatic Browning of Glucose‐Lysine Solutions: A Research Note. Journal of Food Science, 53(3), 987-988.http://dx.doi.org/10.1111/j.1365-2621.1988.tb09008.x
---------- CHICAGO ----------
PETRIELLA, C., CHIRIFE, J., RESNIK, S.L., LOZANO, R.D. "Solute Effects at High Water Activity on Nonenzymatic Browning of Glucose‐Lysine Solutions: A Research Note" . Journal of Food Science 53, no. 3 (1988) : 987-988.http://dx.doi.org/10.1111/j.1365-2621.1988.tb09008.x
---------- MLA ----------
PETRIELLA, C., CHIRIFE, J., RESNIK, S.L., LOZANO, R.D. "Solute Effects at High Water Activity on Nonenzymatic Browning of Glucose‐Lysine Solutions: A Research Note" . Journal of Food Science, vol. 53, no. 3, 1988, pp. 987-988.http://dx.doi.org/10.1111/j.1365-2621.1988.tb09008.x
---------- VANCOUVER ----------
PETRIELLA, C., CHIRIFE, J., RESNIK, S.L., LOZANO, R.D. Solute Effects at High Water Activity on Nonenzymatic Browning of Glucose‐Lysine Solutions: A Research Note. J. Food. Sci. 1988;53(3):987-988.http://dx.doi.org/10.1111/j.1365-2621.1988.tb09008.x
